These cookies have a spicy, squash taste.  Use any winter squash you like.

Squash Cookies

butter, softened

white sugar

brown sugar

eggs

butternut squash

all-purpose flour

baking soda

cinnamon

salt

nutmeg

ginger

raisins

pecans

allspice

baking powder

Preheat the oven to 375 degrees F (190 degrees C).


In a large mixing bowl, cream butter and sugars until fluffy.  Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart.


Bake for 10 to 12 minutes in the preheated oven, until edges are golden.


I am munching on one now...OMG.. I put a teeny bit of icing drizzle on it threw in some toasted walnuts white chocolate chips a 1/4 c oatmeal and 1/2 cranberries...my kids ate 5 a piece. There is no squashy taste at all. not that it's bad-I love squash) All in all this recipe ROCKS! Think I might make them in Muffin top cups. ok enough typing must eat another one...

These cookies were very good. My 3 boys (including a 14th month old) loved them. They are a much more healthy snack than other cookies. The only changes I made was to cut back just slightly on the nutmeg and ginger. I also frosted half of them with a cream cheese frosting. (cream cheese powdered sugar butter and vanilla). They are definitely something we will make again.

I just baked these and they're great. I used butternut squash. We left out the raisins at my mother's request. They aren't really like cookies more like little mini-muffins or cakes (all that baking powder). The taste is excellent! Will definitely make again.

Wonderful and fool-proof and different (in a good way). I'm a cook, not a baker, but these turned out perfectly all three times I've made them! I use acorn squash (they're the perfect size for one recipe) and dried cranberries instead of raisins.
If you're making these for the first time, do not put them in the oven for longer than the recipe says! They will seem under-cooked when you first take them out, but they firm up a bit when cooled.

These are wonderful i even substituted rice flour and they came out perfect

This is a fun way to get folks to eat squash. I thought they were very good. Even my husband liked them and he is not a squash guy. I would recommend very careful portioning as you put the cookies onto the sheet. These are very cake-like cookies so watch your bottoms as they can burn easily.

Great recipe! I've made this with acorn squash and sugar pie pumpkin with equally great results. Also sub half the ap flour with whole wheat white flour. And sub the nuts and raisins with an equal amount of rolled oats dried cranberries and choc chips...

These were great. I don't have a sweet tooth so I cut back on the sugar a little bit and I skipped the raisins as I wasn't in the mood. I used walnuts as I didn't have pecans and I halved the recipe for our two-person household. I love the muffin like texture. I think it could stand up to more spice so don't skimp on it. Worked well at 6 000 feet.

An excellant way to use extra winter squash. Cookies are soft and cake-like.

squash cookies

Servings: 5

Author : Francine Weston

Ingredients

Instructions

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